SUPREME OREOS RECIPES

Steps:

• Crush cookies. Mix together (reserving a few tablespoons to decorate the top) with melted margarine and press into the bottom of a 9x13 pan.
• Mix cream cheese, 1 cup powdered sugar, and most of the Cool Whip until creamy. Spread over the oreo layer. Chill 2 hours.
• Mix pudding mix and milk. Then spread over the cream cheese layer. Let chill 30 minutes.
• Mix 1/4 cup powdered sugar, vanilla, and the rest of the cool whip together and put on top of the pudding layer. Sprinkle the top with remaining oreo crumbs. Keep chilled until serving.

Steps:

• Lightly spray Springform Pan with nonstick cooking spray. For crust, finely chop cookies using Food Chopper. Combine cookie crumbs and melted butter in Small Batter Bowl. Press crumb mixture into bottom of pan. Cut 6 thin slices from lemon; cut each slice in half. Place lemon halves against inside collar of pan with cut side touching crust. Refrigerate while preparing filling.For filling, zest lemons to measure 1 1/2 teaspoons zest using Zester/Scorer. Using Juicer, juice lemons to measure 1/2 cup juice. Combine pudding mix, sugar, 1/4 cup of the water and egg yolks in (2-qt.) Saucepan; stir until blended. Stir in remaining 1 3/4 cups water. Cook over medium heat, stirring constantly until mixture comes to a full boil; remove from heat. Set aside 1/2 cup of the pudding; cool slightly. Whisk butter and lemon juice into remaining pudding saucepan; cool 15 minutes, stirring twice. In Classic Batter Bowl, combine cream cheese and powdered sugar; mix well. Whisk in reserved 1/2 cup lemon pudding and 1 teaspoon lemon zest. Fold in 2 cups whipped topping; spread over crust. Stir remaining lemon pudding mixture and spoon evenly over cream cheese filling using Mix 'N Scraper®, spreading gently. Refrigerate at least 6 hours. Run Quikut Paring Knife around sides of dessert; release collar from pan. Garnish with remaining whipped topping and lemon zest. Cut into wedges.